Fried Cassava Cakes with Spicy Brazilian Pepper Sauce

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Golden fried cassava cakes with a crispy outer layer and tender inside, served with a zesty, spicy pepper sauce for an authentic Brazilian snack. This Brazilian-inspired snack recipe, ready in about 55 minutes, layers cassava (yuca) root, salt, all-purpose flour into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 220 calories and feeds 6, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 40 min Serves 6 Brazilian cuisine 220 cal/serving
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Ingredients

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Instructions

  1. Step 1: Place 2 lbs peeled and chunked cassava root into a large pot, cover with water, add 1 tsp salt, and bring to a boil. Cook for 25-30 minutes until cassava is fork-tender but not falling apart.
  2. Step 2: Drain cassava, remove the fibrous core from each piece, then mash cassava with a fork or potato masher until smooth but slightly coarse.
  3. Step 3: Form the mashed cassava into small patties about 2.5 inches in diameter and 1/2 inch thick. Lightly dust each patty with 1/4 cup all-purpose flour to help with frying.
  4. Step 4: Heat about 2 cups vegetable oil in a deep skillet over medium heat to 350°F. Fry the cassava cakes in batches for 3-4 minutes per side until golden brown and crispy. Drain on paper towels.
  5. Step 5: For the sauce, whisk together 1 small finely chopped red chili pepper, 1 minced garlic clove, 2 tbsp white vinegar, 2 tbsp olive oil, 1 tbsp chopped fresh parsley, and 1/2 tsp salt in a small bowl.
  6. Step 6: Serve the warm cassava cakes with the spicy pepper sauce for dipping.

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